Chicken al Mattone (Bricked Chicken)
Chicken al Mattone (Bricked Chicken)
Try this Italian-style dish for something different and fun to grill.
- 3 lb whole chicken
- 1/4 c. olive oil
- 1/4 c. rum
- 1/2 c. unsweetened pineapple juice
- 1 tbsp. brown sugar
- 1/2 tsp. salt
- 1/2 tsp. pepper
Cut the chicken down each side of the backbone using scissors and remove the backbone, or have the butcher do it for you. Turn the breast side up and press firmly to flatten the breastbone and the chicken.
In a small bowl, mix all other ingredients. Place chicken in a shallow dish and brush on the marinade. Cover and refrigerate for 4 to 24 hours.
Wrap two bricks in foil. Grease grill. Place chicken skin-side down over medium heat and put the bricks on top of the chicken. Close the grill lid and cook for 20 minutes. Remove the bricks. Use mitts – they’re HOT! Turn the chicken over and replace the bricks. Cook for about 20 minutes more or until juices run clear when the thigh is pierced.
Put chicken on cutting board. Let stand 10 minutes loosely covered with foil. Cut into serving portions.
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